This is an award winning buffalo chicken chili and perfect for a week night or game day. 1 tablespoon olive oil
2 pounds boneless, skinless chicken breasts
2 large carrots
3 stalks celery
1 large red pepper
5 cloves of garlic
5 tablespoons of chili powder
2 tablespoons ground cumin
1 tablespoon paprika
1/2 cup Frank's Hot Sauce
2 (15 oz) cans tomato sauce
1 (15 oz) diced tomatoes
1 (15 oz) Bush's black beans, drained
1 (15 oz) Bush's chili beans in sauce (do not drain)
1 teaspoon salt
Put chicken breasts in food processor to grind up - if you can find ground chicken breast, you can use that too.
Heat oil and add ground chicken and cook about 10 minutes on medium heat until no longer pink.
Rinse out processor and add carrots, celery, garlic and red pepper and puree. Add to chicken mixture and cook about 5 minutes until veggies start to soften.
Next add the rest of the ingredients, put stove on simmer and cook for 1 hour.
The only Weight Watcher points in this whole recipe is the oil, so it's basically zero points, but you can count it 1 point per two cup serving to account for the oil.
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